Here is another recipe from my days of following the MSPI (Milk Soy Protein Intolerance) diet while nursing my second baby. Normally I am not a fan of cooking with Crisco, but when you absolutely cannot have butter, these types of priorities often take a back seat. One nice thing about working with Crisco is that you don't have to wait for it to soften like butter since it's stored at room temperature.
My mom and sister really loved these cookies and actually preferred them to the typical all-butter chocolate chip cookie.
During my MSPI days, I relied on dairy-free soy-free chocolate chips. "Enjoy Life!" Brand is my favorite and thankfully my local grocery store carries them in the health/organic food aisle. These chocolate chips were so good - you would never know they were dairy-free!
This recipe is actually adapted from the Nestle Toll House Cookie recipe, so you know it won't dissapoint!
Dairy-Free Soy-Free Chocolate Chip Cookies (MSPI Friendly)
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup traditional or butter-flavored Crisco
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
2 large eggs
2 cups chocolate chips (I used Enjoy Life brand- they are dairy-free and soy-free)
Preheat oven to 375F.
1. Combine flour, baking soda, and salt in a small bowl. Set aside.
2. Beat Crisco, sugars, and vanilla extract in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips.
3. Drop by rounded tablespoon onto ungreased cookie sheets.
4. Bake for 8 - 9 minutes or until edges begin to turn golden. Cool for one minute on the cookie sheet and remove to a wire rack to cool completely.